Breakfast Strata with Asparagus, Artichokes, Ham and Gruyere is the perfect French-inspired spring special occasion treat for family and friends and it's super easy!
With Easter fast approaching, you're probably starting to think about what to feed family and friends. Oh, sure, there are always the dishes that are family favorites and that everyone looks forward to having; Easter is no different than Thanksgiving and Christmas in that regard.
However, if you're like me, you like to mix things up!
If your family loves a good breakfast casserole on Easter morning, how about this French-inspired Breakfast Strata with Asparagus, Artichokes, Ham and Gruyere? It's super impressive yet super easy!
Now, not gonna lie. This breakfast strata is a little more over-the-top than your typical sausage, egg and hash brown breakfast casserole. This breakfast strata pushes the limit to something more luxurious. If you want to impress some out-of-town guests or simply do something super-special this Easter, this Breakfast Strata with Asparagus, Artichokes, Ham and Gruyere is how you do it!
How to make Breakfast Strata with Asparagus, Artichokes, Ham and Gruyere:
- Start with cubed brioche bread.
- Bake them for about 10 minutes to lightly toast and dry them out.
- Place half the brioche cubes in the bottom of a prepared baking dish.
- Layer about a third of the asparagus (reserving tips for the very end), half the artichokes and half the ham in the baking dish. No need to precook the asparagus--it will soften up as the strata bakes.
- Top with half the cheese...
- Repeat the layers with bread, more of the asparagus, the remaining artichokes, ham....
- ... And the remaining cheese and finally the asparagus tips for the top.
- Pour on the custard!
- Bake the breakfast strata.... and baby!!!
Golden, puffy egg deliciousness around the edges! Breakfast Strata with Asparagus, Artichokes, Ham and Gruyere for the Easter morning win!
Now, a couple of notes about the ingredients. Brioche can be pricey but good quality, buttery white bread or country-style makes a great substitute. Also, Gruyere can be on the pricey side. Grand Cru is about half the price and is a great substitute for Gruyere. Regular Swiss cheese or Gouda would also work well.
Want a few more great breakfast ideas? Be sure to try:
- Four Cheese Strata with Zucchini and Tomatoes
- Spaghetti Squash, Poblano and Chorizo Breakfast Casserole
- Savory Breakfast Strudel with Eggs, Sausage and Swiss Chard
Breakfast Strata with Asparagus Artichokes Ham and Gruyere
- Cooking spray
- 6 thick slices brioche bread - cubed (approximately 6 cups)
- 1 pound asparagus - medium in width, tough ends trimmed, cut into 1-inch pieces
- 1 bag (12-ounce) frozen artichoke hearts - thawed and squeezed of excess water, coarsely chopped
- 8 ounces diced ham
- 2 cups grated Gruyere cheese
- 8 large eggs
- 2 cups whole milk - or half-and-half
- 1 teaspoon salt
- Freshly ground black pepper - to taste
- Preheat oven to 325 degrees. Spray a 13 x 9-inch baking pan with cooking spray.
- Place cubed brioche bread on a baking sheet and bake 10 minutes to lightly toast.
- Place half the brioche bread cubes in the prepared baking pan.
- Scatter approximately ⅓ of the asparagus stems over the bread (reserve tips for the top).
- Scatter half the coarsely chopped artichoke hearts over the bread and asparagus.
- Scatter half the diced ham over the bread, asparagus and artichokes.
- Sprinkle with half the cheese.
- Repeat layers with remaining bread cubes, asparagus stems, artichoke hearts and ham followed by the rest of the cheese.
- Scatter asparagus tips over the top.
- Whisk eggs and milk or half-and-half together in a bowl until well blended along with salt and black pepper.
- Pour custard over the layers. (At this point, strata may be covered with plastic wrap and refrigerated overnight.)
- Bake 1 hour or until puffed and golden around the outside.
- Let rest 5-10 minutes. Cut into squares and serve.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
The strata was excellent! I made if for a girl's weekend, and they loved it! Definitely one of those meals you could eat for breakfast, lunch, or dinner. Thank you so much for the recipe!
Thanks so much, Michelle! So happy to hear that and glad everyone enjoyed. Means a lot to me. Thanks again!
It's in the oven now. I'm just curious. I have never had artichoke so this is my way of trying it out. My question is, is the artichoke flavor overpowering?
Hi, Deb, Thanks so much for your question. Artichoke flavor is very mild and delicate. In fact, sometimes you have to work on not cooking the flavor out of artichokes. Thanks again and hope you enjoy!!
This sounds fabulous. Is there a different cheese that could be used instead of the Gruyère?
Hi, Julie, Thanks so much for your question. Yes, absolutely. You could do white cheddar, regular Swiss, or Monterey jack. Thanks again and hope you enjoy!
Can you use canned artichokes?
Hi, Dinah, Thanks so much for your question. Yes, you sure can. Keep in mind, however, that canned artichokes don't have as much flavor as frozen. Pat them dry very well because they do hold onto a lot of water. Thanks again and hope you enjoy!
This is a fantastic recipe! I tweaked it a bit but oh my goodness this is a keeper. Thanks for sharing.
Hi, Ophelia, Thanks so very much and so glad you enjoyed!! Yes, you can definitely tweak it so glad you made it your own. Thanks again!!
Beverly Davis says
This recipe sounds amazing and has all my favorite ingredients. I'm glad it can be cut in half but I'm also wondering if it could be made as muffin size and frozen for quick , easy grab individual servings for someone who lives alone and wants something special but without the need to cook every morning? Thanks for any tips you might provide. I love your site.
Hi, Beverly, Thanks so much and so happy you enjoy my site; that means A LOT! Yes, you could definitely bake in muffin pans. Just be sure to cut the bread a little smaller. Here's one of my strata recipes specifically for muffin pans: Muffin Pan Stratas with Basil and Sun-Dried Tomatoes Thanks again and hope you enjoy!
Danielle Wolter says
I am all about a luxurious breakfast strata! This sounds just incredible. Love the brioche and asparagus!
Thanks, Danielle! Hope you enjoy!
Jim Huff says
Fantastic recipe, we made this for Sunday Supper with a tossed salad for the side dish. I cut the recipe in half as there are only two of us and baked it in a glass pyrex about the half the size of 9x13 dish. It's perfectly light (we both had seconds) and a great breakfast for dinner vibe!
Just heated the leftovers for lunch in a double boiler with a few drops of water in the top pan. Worked perfectly maintained the just baked custardy texture we all love! Thanx Carol for another winner no-tweaks needed recipe!
Thanks, Jim! I'm loving the idea of this as breakfast for dinner! My readers will appreciate knowing they can cut this recipe in half or divide up. Thanks again!